Israeli Couscous Salad Recipe

This giant couscous salad is packed with delicious ingredients, and is great for feeding a crowd!

Course Recipes

Cuisine Salads

Prep Time 20

Cook Time 10

Cooling Time 30

Total Time 1

Servings

Calories 212kcal

Author Michelle Ordever

Cook couscous according to package instructions. Crumble in vegetable stock/bouillon cube for added flavor if using.
Drain and stir in 1 tablespoon each of olive oil and lemon juice. Leave to cool.
Roughly chop the parsley leaves, and finely chop the stems - place in a large mixing bowl.
Now chop the peppers, artichoke hearts, and sun dried tomatoes into bite size pieces. Add to the bowl along with any oil that ended up on your chopping board - don't waste it!
Cut the olives in half lengthways and add them to the bowl along with chickpeas, sultanas, and pomegranate seeds.
Add the cooked, and cooled couscous to the mixing bowl.
Add the remaining olive oil and lemon juice (I have given rough measurements - adjust to your personal taste) and mix the salad well to combine all the ingredients. Taste test and add salt if you feel required. I find there is enough salt from the stock and the olives.
If serving immediately, stir in pumpkin seeds.
If serving later, or for meal prep, place Israeli couscous salad in an airtight container and refrigerate. Add pumpkin seeds when serving. You may find the salad needs a splash of olive oil and/or lemon juice - add according to taste and your judgement!
Salad can be prepped a day or two in advance and stored as above. And lasts for around 5 days total in refrigerator.

The measurements I've given are more-or-less - so if you use a little more, or a little less, it's not going to be a big deal. For example, the jar of artichoke hearts I buy has a drained weight of 160g, which is around 1 cup (168g, according to Nutrionix), but it is all good. I just about measure stuff when I make a salad like this - I just toss the stuff in until it tastes good!
The amount of servings this makes will depend on how you use the salad (main, side, etc) I made it for a party with 25 people - but I know not everyone ate it! I have guessed it would serve about 12 people on a buffet/party food table with other dishes.
You can speed up the cooling process by spreading the couscous out on to a baking try; or if you are really pressed for time, run it under cold water, but skip the oil and lemon part - just add it all in at the end.